Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract von Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Seyed Mahdi, Bakhoda, Hossein

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Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties von Farahani, Zahra Khoshdouni, Mousavi, Seyed Mohamad ali Ebrahimzadeh, Seyedain Ardebili, Seyed Mahdi, Bakhoda, Hossein

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von SADEGHZADEH BENAM, Natali, GOLI, Mohammad, SEYEDAIN ARDEBILI, Seyed Mahdi, VAEZSHOUSHTARI, Niloufar

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von SADEGHZADEH BENAM, Natali, GOLI, Mohammad, SEYEDAIN ARDEBILI, Seyed Mahdi, VAEZSHOUSHTARI, Niloufar

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Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread von Zolfaghari, Mahboobe Sedat, Ardebili, Seyed Mahdi Seyedain, Asadi, Gholam Hasan, Larijani, Kambiz

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Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate on Volatile Compounds, and Sensory Evaluation of Lavash Bread: Effect of Sourdough, Bakery Yeast and Sodium Bicarbonate von Zolfaghari, Mahboobe Sedat, Ardebili, Seyed Mahdi Seyedain, Asadi, Gholam Hasan, Larijani, Kambiz

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Evaluation and comparison of different dough leavening agents on quality of lavash bread von Zolfaghari, Mahboubeh Sadat, Asadi, Gholamhassan, Ardebili, Seyed Mahdi Seyedain, Larijani, Kambiz

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The formulation of low-fat cupcake by using Plantago major L. gum von RAHIMI, SHIRIN, sheikholeslami, zahra, Seyedain Ardebili, Seyed Mahdi

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Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread von Mahdi Seyedain Ardebili, Seyed, Hassan Asadi, Gholam, Larijani, Kambiz, Zolfaghari, Mahboube

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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder von BENAM, Natali SADEGHZADEH, GOLI, Mohammad, ARDEBILI, Seyed Mahdi SEYEDAIN, VAEZSHOUSHTARI, Niloufar

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